Eric Kim’s Gochujang Chocolate Lava Cakes prove that gochujang belongs in dessert. The savory-sweet heat adds depth to bittersweet chocolate, creating a rich, gooey lava cake with surprising complexity. Finished with powdered sugar and gochugaru, this deceptively simple dessert delivers big flavor with minimal effort.
Elevate your holiday entertaining with this curated collection of Ina Garten’s finest main courses. From her iconic Sunday Rib Roast to elegant vegetarian options and pasta dishes, these 25+ recipes deliver the perfect centerpiece for your festive table.
After an early misstep, I revisited Ina Garten’s Ultimate Ginger Cookies eleven years later—and finally got them right. These classic molasses cookies have crisp edges, chewy centers, warm spices, and Ina’s signature upgrade: chopped crystallized ginger for extra bite and depth.
This swirl coffee cake started as a half-written family recipe and evolved into a babka-inspired showstopper. Soft yeasted dough, bold cinnamon-sugar swirls, and a tangy sour cream-lemon icing honor my grandma’s original while turning up the flavor, structure, and drama – without making it fussy.
These Mint Chocolate Chip Cookies – Eric Kim’s latest Cookie Week magic – capture the nostalgic flavor of mint chocolate chip ice cream in cookie form. A tender press-in base, peppermint-kissed white chocolate topping, and shaved dark chocolate create creamy, cool treat.
Erin French’s warm mushroom toast is everything you want in a cozy appetizer: deeply browned mushrooms finished with port, creamy ricotta, peppery arugula, and crisp sourdough. It’s simple, rustic, and deeply satisfying -proof that a handful of thoughtful ingredients can create something truly memorable.
Traditional Ohio Buckeye candy gets an upgrade with reduced sugar, and ground peanuts, graham crackers and a hint of vanilla added. These dark chocolate coated peanut butter balls are a nostalgic treat that I can’t stop eating!
Whenever winter sets in, I turn to Rick Martinez’s Cuban-style black beans. Made with dried beans, aromatics, and zero soaking, they simmer into something deeply creamy and comforting. Effortless, pantry-friendly, and endlessly versatile, they’re just as good in breakfast burritos as straight from the fridge.
Welcome! After spending 7 years teaching myself to cook by working through all 1,300+ of Ina Garten's recipes - Julie & Julia style - you've found the place where I share my latest kitchen adventures.